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Export 4 ingredients for grocery delivery
Step 1
Cook the polenta flour, vegetable broth, olive oil, salt and pepper at low to medium heat in a pot. Cook for around 10 minutes, or until it is thick and it starts separating from the pot.
Step 2
Line a baking sheet with baking paper and transfer the mixture. Refrigerate for around 2 hours or until hard (alternatively you can bake it for 20 minutes at 425°F (220ºC) so it hardens faster).
Step 3
Cut it in strips (a bit larger than french fries).
Step 4
Deep fry at 350°F (180ºC) for around 5 minutes, or until golden brown.
Step 5
Remove excess heat with paper towels.
Step 6
Serve with rosemary oil and fresh rosemary.
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